This is our version of a Korean rib dish. If these ribs were going to be smoked, we would not boil them first, but since they tend to be fatty, we do boil these before grilling. Serve the ribs with fried rice, stir-fried vegetables and cucumber slices sprinkled with hot ground red chile.
These pickled jicama sticks are easy to prepare and the basic recipe can be used for a variety of tender cooked vegetables such as green beans, carrots, and asparagus. They can be eaten as early as 24 hours after marinating, and they will keep for up to 3 weeks in the refrigerator.
Another incredibly hot condiment, this rub should be used sparingly. You can use any piquins, chiltepins, tabascos, or other small, hot chiles in this recipe. It is good to coat fish to be grilled or conch to be fried up in oil. Rub the mixture lightly onto the fish fillet or conch. Squirt lime juice over the food. Then seal in a zip bag for 2 to 3 hours before cooking.
When Melissa attended the Chefs' Festival at the Kapalua Wine Symposium, Roger Dikon (executive chef of the Maui Prince Hotel), gave her this exotic and terrific recipe. Serve it at your next party to really impress your guests with your good taste.
This classic Sichuan stir-fry dish can be made with shrimp, pork, beef, or even tofu as well as chicken. It’s a simple dish with just a few ingredients combined with crunchy peanuts for texture. The complex flavors come from the marinating and seasoning sauces.
I consulted some Middle Eastern cookbooks containing pickling recipes, and this was the best incarnation of maghdoos that I could come up with. Apparently, there are many, many variations on this pickle in the Middle East. Note: This recipe requires advance preparation.
In Australia, we use a long loaf of Turkish bread for these sandwiches, but you can use Mexican bolillos or even Kaiser rolls. As you might expect, the sauce is the secret ingredient. The sandwiches can be assembled, wrapped in plastic wrap and refrigerated overnight for grilling the next day if desired.